Sample Function Menu
Our chefs work with fresh seasonal and where possible local produce. This means that not all options are available at all times of the year.
The below menu is a sample only and your Events Manager will provide you with a menu that you will make selections from for your upcoming special event.
- Freshly shucked Sydney Rock oyster
- Roast pumpkin arancini, caramelized onion crème fraiche
- Duck liver parfait, butter brioche, Davidson plum jam and pistachio
- White fish cerviche, sweet potato crisp, avocado and blackened corn
- Steak tartare crostini, smoked oyster and juniper cured yolk
- Seared tuna, pickled daikon, ponzu gel and coriander
- Maple bacon macaron
- Mushroom and jamon croquettas, lemon aioli
- Caramelised onion tartlet, char grilled peach, basil and goats cheese
- Moroccan lamb sausage rolls, tomato kasundi
- Charcoal lavosh, taramasalata, cured roe
- Buttermilk blini, gin cured salmon gravadlax, tarragon and cultured cream
- Dehydrated pear and roquefort cigarettes
- Pulled pork slider, cabbage slaw, kimchi and fermented chilli mayonnaise
- Beer battered fish and chips, crushed pea tartare, lemon and dill
- Haloumi and mint filo parcel, blistered grape and pickled carrot agro dolce salad.
- Korean fried chicken wings, fermented chilli hot sauce, sweet pickles
- Braised lamb pitta, minted yoghurt, tabouleh and pickled zuchini
- Pan fried house gnocchi, mixed mushrooms, chive oil, ricotta and parmesan.
- Seafood bouillabaisse, sourdough and saffron rouille
- Seared scallops, cauliflower puree, crispy capers, raisins and beurre noisette
- Crispy grilled haloumi, zucchini noodles, smoked and pickled tomato, mint and caper puree
- Charred lamb kofta, spiced roast carrots, green tahini and za’atar
- Smoked and cured grass fed eye fillet: kohlrabi, radish, smoked oyster and rye.
- Kingfish crudo: pickled fennel, chilli, mango, yuzu and grissini
- Chargrilled and smoked eggplant: harissa, saffron pilaff, pomegranate and honey labne
- 5hr slow roast lamb shoulder, cauliflower puree, crispy fried brussels, french lentils & jus
- Beef a la Bourguignonne, crispy speck, swiss brown mushrooms, parsley and pickled onions
- Citrus brined and roast free range chicken, braised cabbage, chargrilled pepper and olive
- Lightly cured confit King Salmon fillet, caramelized fennel, white beans, tomato & marjoram
- Crispy skin pork belly, caramelised apple, roast parsnip, blackberries, barley and cider sauce
- Grassfed sirloin, served medium rare, smoked eggplant, chimichurri and red wine jus
- Horseradish and mustard pommes purees, confit garlic and tarragon.
- Roast root vegetables and spinach, honey and fennel seed labne,
- Leaf and seed salad, macadamia cream, shaved pear, white balsamic and radish
- Whole roast cauliflower, sunflower seed cream, burnt butter and hazelnuts
- Duck fat roast kipflers, rosemary and confit garlic.
- Spiced wild rice pilaff, lentils, crispy onion and pomegranate.
- Sweet potato wedges, cultured cream, lime and green harissa
- Grand marnier, hazelnut and dark chocolate truffle (GF)
- Pistachio brulee tartlet with white chocolate
- Cannoli with vanilla and espresso whipped ricotta
- Mini passionfruit pavlova
- Salted butter and caramel macaron
- Dark chocolate and raspberry macaron
- Mango and vanilla bean cheesecake